Stir-Fried Pork with Cumin (孜然肉片) Recipe
Well, ladies and gentlemen, here’s the latest addition to the Anything-but-Boring-Stir-Fry series and mannnn this is a spicy one! Mr. H and I were sweating from eating it, but don’t you worry, I tweaked the spice level in the recipe so it should still be spicy but not get-me-a-towel-spicy. And no, the spice didn’t stop us from finishing it at all…we had to take a little break to wipe our foreheads but we conquered nonetheless!
Aside from the spice, you get a lovely crunch from the celery for textural contrast, earthiness and smokiness from the cumin and loooooovely umami flavors with every bite!
You can use pork belly or pork butt in this recipe. I had some pork belly leftover from the Stir-Fried Pork Belly and Onion, it called out to me, I responded, and that was that. You do, however, want to make sure it is very thinly sliced, whatever you choose to use. Go right ahead and splurge on the pre-sliced paper thin kind meant for hot pot (find it in Asian supermarkets) because its pretty much impossible to replicate at home, even if you freeze it for 30 minutes prior to cutting. I know it’s pricier but you really don’t need to buy a ton. Just try what this dish is meant to taste like for once, then if you wanna try cutting it up yourself, go for it!
Adapted from 香噴噴熱炒上菜
A spicy stir-fry of thin slices of pork with smoky cumin: anything but boring!
- For Marinade:
- 1/2 tbsp Rice Wine
- 2 tsp Soy Sauce
- 1/4 tsp Sugar
- 1 tsp Cornstarch
- For Pork:
- 150g Pork Belly, sliced hot pot style or 150g Pork Butt, sliced hot pot style
- 2 stalks (about 100g) Celery, cut into three lengthwise and each into 2" sticks
- 2 tbsp Onion, minced
- 2 Red Chilli Pepper, sliced (de-seed for less spice)
- 3 Dried Chili, sliced (use whole for less spice)
- 1 tbsp Soy Sauce
- 3 tbsp Water
- 1/2 tsp Cumin
- Slice the pork into two or three if it is too big for stir-frying. Mix ingredients for marinade together, stir in pork and marinate for at least 5-10 minutes.
- In a wok or skillet on high heat, (heat up 1 tbsp oil if you are using pork butt) stir-fry pork until there is no pink left. Remove pork from skillet and set aside.
- In the same wok, stir-fry onion until fragrant and softened, about a minute. Add the rest of the ingredients including pork into the pan and stir-fry for several minutes until cooked.
This recipe is gluten-free if you use gluten-free soy sauce.
Hot pot style means very thinly sliced, available at Asian supermarkets. If you choose to slice your own, I’d recommend freezing it for 30 minutes ahead of time for ease of slicing.
For less spice, leave dried chilli whole and put them into the pan after everything else is in and stir-fry for only about a minute after that.